Photo: Truffled Fillet of Beef Sandwiches Recipe
Ingredients
- 1 1/2 to 2 pounds fillet of beef, trimmed and tied
- 1 tablespoon unsalted butter, at room temperature
- Kosher salt and coarsely ground black pepper
- 2 French baguettes, 18 to 20 inches long
- 3 ounces black truffle butter, at room temperature
- 1 (2-ounce) chunk good Parmesan cheese
- Fresh baby arugula
Directions
Preheat the oven to 500 degrees F. (Be sure your oven is very clean!)
Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter all over the beef with your hands. Sprinkle the beef evenly with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium-rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes. Remove the strings and slice the fillet about 1/4-inch thick.
Open the baguettes lengthwise but not all the way through. Spread the bottom halves generously with the truffle butter. Top with a layer of sliced beef and sprinkle it with salt and pepper.
Using a vegetable peeler, shave the Parmesan into thin shards and scatter the shards over the sliced beef on each sandwich. Finish with a sprinkling of arugula leaves. Fold the tops of the sandwiches over, cut each baguette diagonally in 3 or 4 sandwiches, and serve right away.
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By dgaschen
on January 07, 2013
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Stay away from this recipe. It smokes the entire house. Butter and 500 degrees? You'll be calling the fire department! Should have given it 0/5 stars but the site wouldn't let me.
By AP360
Chicago
on January 02, 2013
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My mother was watching Barefoot Contessa one day and saw Ina make these: "Alex, we MUST have this for dinner!" and being the "exotic" cook I decided to try it out. We went to Whole Foods and bought a two pound fillet (which I found to be an easily variable cut of meat depending on group size and easily found a tub of black truffle butter for around $7. The actual cooking process is very simple but I find myself UNDERcooking the beef about 40% of the time I make it! All you do is pop it back into the oven but it's tough to keep it between medium rare and medium without it being too rare. It's a family favorite now and so simple to make. Overall, it is pricey but worth it and costs about the same for a family of 6 and dinner to a restaurant for 4.
By akerrmi_10366335
pittsburgh, PA
on March 30, 2012
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I saw Ina demonstrate this on tv and thought that it looked good but didn't want to spend the money on fillet. Did a google search for fillet substitutes and the only thing I got was, "there is no substitute for fillet of beef". Well one Sunday I was feeling flush with cash and bought a whole fillet at COSTCO. I ended up cooking 2.25 lbs for 25 min and that was a little longer than I should have. I changed the bread to ciabatta rolls and couldn't find truffle butter and thought that horseradish mayo might be good. Well, one bite from my 13 y/o and husband and they were sold!!! Both of them said that it HAD to be made again. When I asked my husband if it was worth the $22.00 for the beef used, he unequivocally agreed that at ANY COST this sandwich must be made! WORTH IT!!! TRY IT!!!
Read all 37 reviews